Pineapple Zucchini Bread

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Loaded with pineapple, shredded zucchini, golden raisins and whole grains - if it weren't for the oil and sugar you'd think it was health food. 

Kids can help!  Put 'em to work!  My one and two-year-olds love scooping, measuring, pouring, pushing the buttons on the food processor and using the hand mixer when we make this bread.

Yield: one really large loaf and 12 muffins or one medium loaf and 24 muffins

You'll need:

Loaf and muffin pans

Paper muffin cups

3 large eggs

2 cups of sugar

2 teaspoons of vanilla

1 cup of canola oil

2 cups of washed, shredded zucchini (leave the skin on)

3 cups of white or whole wheat flour (I use half & half)

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of crushed pineapple in juice (do not drain)

1/2 to 3/4 cup of golden raisins, to your taste, I like it loaded with raisins

Get to work:

Shred your zucchini. 

Using a hand mixer, beat the eggs until they're fluffy. 

Add sugar. 

Add vanilla, oil & zucchini. Mix well. 

Mix dry ingredients in a separate bowl, then add to wet ingredients and mix well. 

Add your 1 cup can of pineapple and the juice it's packed in, blend. 

Gently stir in your raisins. 

Grease loaf pan and use paper baking cups for muffins. Bake at 325 degrees, muffins will be done in 20-30 minutes, loaf (depending on how large yours is) will be done in 40-60 minutes.

Tops should be golden brown and a toothpick inserted should come out clean. 

Cool completely before covering. Serve with butter, honey or a yummy jam.  Share & enjoy!

Mini loafs of this bread would make great gifts. It freezes well. If you have an abundance of late summer zucchini - shred it now, put two cup portions into sandwich bags, squeeze air out and store many in one large freezer bag. Use frozen zucchini for up to a year if kept in a deep freeze.

This recipe is from my Mom's kitchen!